What is Bruschetta?

Classic Bruschetta is an Italian appetizer consisting of sun-ripened tomatoes, garlic, basil, vinegar, and olive oil served over grilled or toasted French baguette or Italian ciabatta bread slices.

The Star of The Recipe

Friends and family love this scrumptious Bruschetta recipe and have even donated fresh garden tomatoes to the cause. Fresh summer tomatoes that have been allowed to ripen on the vine are the best.

They are so flavor-packed and elevate this Bruschetta recipe to the next level. Are you a big fresh garden tomato fan? Try my Caprese salad, tomato salad, cucumber tomato salad, and tomato sandwich. They are delicious and made with sun-ripened tomatoes.

How to make Bruschetta

Make The Tomato Mixture

Start by dicing the ripe tomatoes relatively small and placing them in a bowl. Then sprinkle them with a bit of salt and set them aside. Now mince the garlic and chop the basil.

Drain any tomato juice from the tomatoes and add the garlic, basil, and pepper. Drizzle with vinegar and olive oil. Then gently toss to coat and let the tomato mixture sit for a bit at room temperature.

Toast The Bread

Meanwhile, slice the baguette diagonally into about 1/2-inch slices. Brush both sides with olive oil and bake in a preheated oven until toasted.

Make The Balsamic Glaze

While toasting, combine the balsamic vinegar and brown sugar in a small saucepan over medium heat. Bring it to a low boil and simmer for about 10 minutes, stirring occasionally. The vinegar will reduce, and the glaze will thicken. Remove from the heat and let cool for a few minutes.

Assemble

Now spoon the tomatoes onto the toasted bread slices. Place on a serving platter and lightly drizzle with the balsamic glaze. If desired, garnish with a little Parmesan Cheese. For best results, serve promptly.

Preparation Tips

• For optimal taste, always use the best sun-ripened tomatoes you can get your hands on. This particular time, I used some beautiful heirloom tomatoes that I bought at the market, but you can use Roma tomatoes, cherry tomatoes, or grape tomatoes.
• Fresh garden basil is king here. Dried basil will not provide enough flavor or aroma to satisfy you.
• Skip the pre-minced garlic. I like to peel and mince fresh garlic every time. It only takes a few minutes and is well worth the effort.
• I love this recipe with red wine vinegar or balsamic vinegar mixed with the tomatoes. Both are equally delicious, albeit different.
• Always use good quality balsamic vinegar for the glaze. It makes a difference.
• The best bread for bruschetta is toasted French baguette slices, Italian ciabatta slices, or crostini. See below for how to make crostini. For extra flavor, rub the slices with halved garlic cloves. 

Storage

Store the tomato mixture, toasted bread slices, and balsamic glaze separately. Store the tomato mixture in an airtight container in the refrigerator for up to 2 days. The crostini store well at room temperature in an airtight container or a zipper bag for up to 5 days.

The balsamic glaze keeps for up to 2 weeks stored in an airtight container in the fridge. Do not top the crostini until you are ready to serve. I recommend not freezing any of these components, as the texture will change.

More appetizer recipes

Baked Brie

Baked Potato Skins

Smoked Salmon Dip

Popcorn Shrimp

Parmesan Garlic Chicken Wings

Charcuterie Cups